- 2 pounds of Lamb shoulder roast or Beef chuck roast (trim fat & cut into 1” cubes) (place the meat into a large bowl with 1/4 cup of flour seasoned with 2 Tbs each of salt & pepper, toss to coat)
- 2 sweet onions (cut in large pieces)
- 16-20 baby carrots (cut in large pieces)
- 6 Red potatoes (cut in 1 inch cubes)
- 6 garlic toes chopped
- Teaspoon of Thyme (not ground)
- 1 Leek bulb (cut from green stalk the same size as onion)
- 2 Bottles Guinness Beer
- 1 15oz can of beef broth
- Olive Oil
- Salt & Pepper
Pre heat grill to 300 degrees and set up for indirect cooking.
Use a large cast iron Dutch Oven.
With the iron pot on the grill, heat 4 Tbs of oil in the pot. Add the onions and leeks. Sauté until almost clear and then add garlic. Cook 2 minutes more and then remove the vegetables from the pot.
Add two more Tbs of oil and heat. Next add the meat, and brown on all sides.
When brown, add the beer and beef broth. Bring to a bowl, so that the alcohol will cook off from the beer.
Add the Thyme, carrots, and potatoes.
Cover with the Dutch Oven’s lid and reduce the heat to a simmer. Simmer for two hours.
Remove and serve with fresh baked bread for dipping into the gravy. Enjoy, TL Stallings
Madison Fireplace & Patio